Apulian Bombette
A real taste explosion!
Born about 50 years ago in the Valle d’ Itria in the heart of Apulia, the Bombette, they are tasty Capocollo rolls finely sliced and filled with Apulian caciocavallo cheese, parsley and a pinch of salt and pepper.
These tasty rolls could be skewered and grilled, but they could be also cooked in the oven at home.
An explosion of sensations emanated from a rich and soft filling, will get you kidnapped from the first taste!
A rich and authentic filling characterized by the simple and decisive flavours of the Apulian gastronomic tradition.
How to prepare them:
INGREDIENTS: capocollo 56% (pork meat), wheat flour, cheese Caciocavallo 11%, sunflower seed oil, water, parsley, salted capers (capers, salt), iodised salt, yeast, spices. The product should contains soy. COOK BEFORE EATING.
| Nutritional Declaration | x 100g |
% RI x 100g | |||
|---|---|---|---|---|---|
| Energia | Kj | 1179 | |||
| Kcal | 283 | 14% | |||
| Grassi | g | 17 | 25% | ||
| di cui acidi grassi saturi | g | 9,6 | 48% | ||
| Carboidrati | g | 17 | 7% | ||
| di cui Zuccheri | g | 2 | 2% | ||
| Fibre | g | 0,8 | — | ||
| Proteine | g | 14 | 29% | ||
| Sale | g | 1 | 16% |
RI= assunzioni di riferimento di un adulto medio (8400 kJ/2000 kcal)
